Potato Scaled Fish – Inspired by Paul Bocuse

• The recipe: The method is simple – just needs a little time to get it right! Here is the recipe step-by-step so you can achieve great results.
• Make the Clarified Butter, Easy Browned Butter Garlic Sauce and Parsley Oil. If not making Parsley Oil, add a few teaspoons of fresh chopped herbs to the Browned Butter Garlic Sauce (recipe below.)
• On a large plate or cutting board – arrange 3 pieces of parchment paper, a little larger than the fish. (For three fillets.) Place a fillet on each piece. This makes it super-easy to invert each fillet into the pan! Season with salt & pepper all over.

Fingerling Potatoes:

• Set a steamer basket in a pot to fit, add water, and bring to a boil. Slice the fingerling potatoes very thinly using a mandoline, then scatter them in the steamer and cover.

  Steam for just 3 minutes until partially cooked and sticky. Sticky is good… that will help them stick to the fish. Remove the cover – place next to the fish on the counter.
• Brush the fillets with a smear of clarified butter. Add the potatoes in tight rows to mimic the scales of fish. (See photo.) Brush all over the potato scales with a little clarified butter. (Use a total of 1 T. clarified butter in this step.)

  Refrigerate for 30 minutes until cold and firm.

To Cook: 

• Preheat oven to 350 degrees. Melt remaining 1 tablespoon of clarified butter into a large non-stick skillet or seasoned cast iron skillet. Heat to medium – high. Add fillets, potato side down one at a time, remove the parchment paper. Gently press down on each fillet with a metal spatula.
• Cook for 3 – 5 minutes until the potatoes are golden and crusty. Have a rimmed baking tray ready. Quickly remove the fish from the skillet with a large spatula – inverting, potatoes side up.
• Place fish in the oven. Finish cooking the fish throughout until done inside – this will depend on the thickness if the fish.. mine was done in 5 minutes. Remove fish to individual plates and spoon some Brown Butter Garlic Sauce on the plate, drizzle with Parsley Oil. Serve with a large wedge of lemon & enjoy!

*How to Clarify Butter: 

• (Butter that has been cooked to remove any water and solids.) In a small saucepan, melt 2 T. unsalted butter over medium-low heat. As the butter melts, skim off the white foam that rises to the top. Once the butter is melted and the foam is skimmed (this will take about 5 -7 minutes), the milk solid sediment will be at the bottom of the pan with a layer of golden liquid on top. Carefully pour the top layer – the clarified butter into a bowl.

Easy Browned Butter Garlic Sauce:

• Melt 2 T. unsalted butter in a small skillet. Let the butter melt and cook, stirring often, until it’s nutty and browned, 3 to 5 minutes – stirring occasionally and skimming foam as necessary. Take off heat. Wait one minute until it has cooled slightly. Add 1/2 t. minced garlic and stir well. Add a pinch of salt and spoon around the fish. Add some Parsley Oil for a wonderful flavor.If not using Parsley Oil, you may add some fresh chopped herbs to the browned butter garlic sauce.

**Parsley Oil:

• Use 1/2 cup packed, cleaned fresh parsley leaves. Blanch in boiling water for 30 seconds, will be bright green. Add to a small bowl of ice water to totally cool. Strain and dry well in a few changes of paper towels.

  Add the parsley, 1/3 cup extra virgin olive oil and a pinch of salt to the carafe of a blender. Blend on low speed to high for at least one minute. Strain the oil in a with a mesh strainer into a small bowl.(You can use some to the parsley (what you strained out to add more body to the oil.) Store extra in a clean glass container in the refrigerator, use within a few weeks. Makes about 1/2 cup.